Project Description

Marinated vegetables

that preserve all the nutrients and maintain the freshness and nutritional value while emphasizing their flavour and aroma.

Marinated vegetables
Marinated vegetables

Marinated vegetables play a key role in the culinary habits of the Mediterranean area, where these preparations are usually composed of sun-dried veggies. Still, they are produced in different ways all over Europe. Every small can is the symbol of tradition and authenticity.

Oil and vinegar pickles are a real culinary delight, excellent as a starter to accompany your dishes, and ideal for an aperitif. These products awake ancient flavors, a mix of popular tradition and sincereness. The aromas, scents, and unmistakable tastes of eating genuine of yore call to mind the flavors of the ancient country life. These typical products in oil and vinegar are an excellent opportunity to strike a balance between taste and health.

Nutritional properties

Marinated vegetables preserve all the nutrients and maintain the freshness and nutritional value of the raw vegetables while emphasizing their flavor and aroma.

The amount of fiber in pickled vegetables is usually about the same as cooked vegetables. Fat-soluble vitamins, such as A, D, E and K, are retained during pickling, just as they are when cooked.

The pickling process requires heat to can the vegetables. So the heat and light destroy Vitamin C. Store them in a dark space, can reduce this problem.  

In order to avoid a big quantity of salt, enjoy pickled vegetables on occasion in small quantities.

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